Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPX426 Mapping and Delivery Guide
Undertake chiller assessment to AUS-MEAT requirements

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AMPX426 - Undertake chiller assessment to AUS-MEAT requirements
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to manage product in chillers, in terms of product quality and specifications, in accordance with AUS-MEAT requirements.AUS-MEAT chiller assessment provides a means of describing saleable meat characteristics including meat colour, fat colour, marbling, eye muscle area, subcutaneous and total rib fat measurements and maturity.This unit is applicable to supervisors and Quality Assurance (QA) staff who wish to become AUS-MEAT accredited chiller assessors.All work in this unit should be carried out to comply with workplace and regulatory requirements.This unit applies to individuals who take responsibility for their own work and the work of others within known parameters.This units must be delivered and assessed in the context of Australian meat industry standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Assessment must be conducted in an operating meat processing plant.

Candidates will be required to complete the required correlations using the OSCAP program. This will be conducted in their own workplace.

Candidates must successfully complete the AUS-MEAT Chiller Assessment Course requirements.

Assessors must satisfy current standards for RTOs.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Conduct AUS-MEAT chiller Assessment
  • Monitor product daily to ensure compliance with AUS-MEAT Chiller Assessment pre-conditions
  • Assess beef carcases for marbling, meat and fat colour scores in accordance with the AUS-MEAT chiller assessment standards
  • Assess beef carcases for eye muscle area, subcutaneous and total rib fat and carcase maturity
  • Correctly allocate the Grain Fed (GF) and Grain Feed Young Beef (GFYG) symbols to beef carcases
  • Manage chiller assessment equipment
       
Element: Monitor chiller temperature
  • Monitor temperature of product daily to meet AUS-MEAT Chiller Assessment requirements and product specifications, workplace procedures and regulatory requirements
  • Maintain temperature of chiller to ensure product quality and to meet product specifications
  • Correct changes to temperature to maintain product quality and specifications
       
Element: Monitor product handling and identification
  • Identify and label products in accordance with product specification, customer and workplace requirements
  • Identify and maintain AUS-MEAT requirements for carcase feedback
       
Element: Conduct AUS-MEAT chiller Assessment
  • Monitor product daily to ensure compliance with AUS-MEAT Chiller Assessment pre-conditions
  • Assess beef carcases for marbling, meat and fat colour scores in accordance with the AUS-MEAT chiller assessment standards
  • Assess beef carcases for eye muscle area, subcutaneous and total rib fat and carcase maturity
  • Correctly allocate the Grain Fed (GF) and Grain Feed Young Beef (GFYG) symbols to beef carcases
  • Manage chiller assessment equipment
       
Element: Monitor chiller temperature
  • Monitor temperature of product daily to meet AUS-MEAT Chiller Assessment requirements and product specifications, workplace procedures and regulatory requirements
  • Maintain temperature of chiller to ensure product quality and to meet product specifications
  • Correct changes to temperature to maintain product quality and specifications
       
Element: Monitor product handling and identification
  • Identify and label products in accordance with product specification, customer and workplace requirements
  • Identify and maintain AUS-MEAT requirements for carcase feedback
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Conduct AUS-MEAT chiller Assessment

1.1 Monitor product daily to ensure compliance with AUS-MEAT Chiller Assessment pre-conditions

1.2 Assess beef carcases for marbling, meat and fat colour scores in accordance with the AUS-MEAT chiller assessment standards

1.3 Assess beef carcases for eye muscle area, subcutaneous and total rib fat and carcase maturity

1.4 Correctly allocate the Grain Fed (GF) and Grain Feed Young Beef (GFYG) symbols to beef carcases

1.5 Manage chiller assessment equipment

2. Monitor chiller temperature

2.1 Monitor temperature of product daily to meet AUS-MEAT Chiller Assessment requirements and product specifications, workplace procedures and regulatory requirements

2.2 Maintain temperature of chiller to ensure product quality and to meet product specifications

2.3 Correct changes to temperature to maintain product quality and specifications

3. Monitor product handling and identification

3.1 Identify and label products in accordance with product specification, customer and workplace requirements

3.2 Identify and maintain AUS-MEAT requirements for carcase feedback

The candidate must undertake chiller assessment in relation to AUS-MEAT requirements.

Competency must be demonstrated by assessing beef carcases using the AUS-MEAT Chiller Assessment Standards. Candidates will be assessed for their accuracy in meeting the chiller assessment requirements by applying the correct techniques and measurement to the allocated carcases. Candidates will conduct runs on a significant number of carcases to achieve the outcomes required.

The candidate must:

apply mathematical concepts to monitoring procedures (including temperature checks and adjustments)

apply relevant communication skills

identify AUS-MEAT Chiller Assessment pre-conditions

assess carcases in accordance with AUS-MEAT requirements

complete documentation, including accurate feedback outcomes

use available technology to record, gather and interpret product-monitoring data

correlate to the AUS-MEAT Chiller Assessment requirements using the Onsite Correlation and Practice Program (OSCAP)

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

AUS-MEAT Chiller Assessment requirements

product quality monitoring processes

Importance of AUS-MEAT Chiller Assessment

procedure for determining non-conformance

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Conduct AUS-MEAT chiller Assessment

1.1 Monitor product daily to ensure compliance with AUS-MEAT Chiller Assessment pre-conditions

1.2 Assess beef carcases for marbling, meat and fat colour scores in accordance with the AUS-MEAT chiller assessment standards

1.3 Assess beef carcases for eye muscle area, subcutaneous and total rib fat and carcase maturity

1.4 Correctly allocate the Grain Fed (GF) and Grain Feed Young Beef (GFYG) symbols to beef carcases

1.5 Manage chiller assessment equipment

2. Monitor chiller temperature

2.1 Monitor temperature of product daily to meet AUS-MEAT Chiller Assessment requirements and product specifications, workplace procedures and regulatory requirements

2.2 Maintain temperature of chiller to ensure product quality and to meet product specifications

2.3 Correct changes to temperature to maintain product quality and specifications

3. Monitor product handling and identification

3.1 Identify and label products in accordance with product specification, customer and workplace requirements

3.2 Identify and maintain AUS-MEAT requirements for carcase feedback

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Monitor product daily to ensure compliance with AUS-MEAT Chiller Assessment pre-conditions 
Assess beef carcases for marbling, meat and fat colour scores in accordance with the AUS-MEAT chiller assessment standards 
Assess beef carcases for eye muscle area, subcutaneous and total rib fat and carcase maturity 
Correctly allocate the Grain Fed (GF) and Grain Feed Young Beef (GFYG) symbols to beef carcases 
Manage chiller assessment equipment 
Monitor temperature of product daily to meet AUS-MEAT Chiller Assessment requirements and product specifications, workplace procedures and regulatory requirements 
Maintain temperature of chiller to ensure product quality and to meet product specifications 
Correct changes to temperature to maintain product quality and specifications 
Identify and label products in accordance with product specification, customer and workplace requirements 
Identify and maintain AUS-MEAT requirements for carcase feedback 
Monitor product daily to ensure compliance with AUS-MEAT Chiller Assessment pre-conditions 
Assess beef carcases for marbling, meat and fat colour scores in accordance with the AUS-MEAT chiller assessment standards 
Assess beef carcases for eye muscle area, subcutaneous and total rib fat and carcase maturity 
Correctly allocate the Grain Fed (GF) and Grain Feed Young Beef (GFYG) symbols to beef carcases 
Manage chiller assessment equipment 
Monitor temperature of product daily to meet AUS-MEAT Chiller Assessment requirements and product specifications, workplace procedures and regulatory requirements 
Maintain temperature of chiller to ensure product quality and to meet product specifications 
Correct changes to temperature to maintain product quality and specifications 
Identify and label products in accordance with product specification, customer and workplace requirements 
Identify and maintain AUS-MEAT requirements for carcase feedback 

Forms

Assessment Cover Sheet

AMPX426 - Undertake chiller assessment to AUS-MEAT requirements
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPX426 - Undertake chiller assessment to AUS-MEAT requirements

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: